Coating material and coated powder

ABSTRACT

A coated powder comprising a core substance of a flavor-containing composition or the like is provided which, when used to impart flavor to foods, beverages or fragrant cosmetics, does not undergo deterioration or disappearance of flavor in spite of heat treatment, which gives off flavor in a controlled manner of gradual and lasting release within the mouth upon uptake, and which shows an excellent oxidation stability. The coated powder is obtained by spraying a solution of a coating material containing a fractionated yeast cell wall and at least one member selected from the group consisting of viscous polysaccharides, oligosaccharides, hardened fats and oils, waxes, sugar alcohols and starch hydrolyzates against a core substance in a powdery or granular form of 30 to 3000 μm in an average particle size to thereby coat the core substance with 0.05 to 1.5 parts by weight of the coating material per 1 part by weight of the core substance.

BACKGROUND OF THE INVENTION

[0001] 1. Field of the Invention

[0002] The present invention relates to a coated powder which canfavorably be used as a fragrance- or flavor-imparting or strengtheningmaterial, or a colorant or as a perfume-imparting agent for perfumycosmetics, and which shows a lower hygroscopicity, an excellentoxidation stability, and realizes lasting and controlled flavor release;a coating agent for use in producing the coated powder; a food orbeverage; a perfumy cosmetic; and a process for producing the coatedpowder.

[0003] 2. Background Art

[0004] Various substances have heretofore been added to various foods,beverages, perfumy cosmetics for enhancing their tastes, imparting orstrengthening fragrance or flavor, coloring them, strengthening theirfunctions, or improving handling ease. In addition, conversion of theform of additives to powder has also been popularly conducted for theadditives to effectively exhibit their performance in foods, beveragesor perfumy cosmetics or for improving handling properties of theadditives.

[0005] As methods of converting the form of these various additives topowder, methods of coating a powdery or granular material with a coatingmaterial, and coating materials for the coating, various techniques areknown. For example, in forming a perfume, a spice oil, a spice oleoresinor a composition thereof into powder, it has widely been conducted toemulsify them using a solution of natural gum such as gum arabic,protein such as gelatin or processed starch such as dextrin, and spraydrying the emulsion. In using natural gum, protein or processed starchfor preparing the powder, the resusltant powders show unfavorablehygroscopicity and have the defect that perfumy ingredients volatilizeaway, effective ingredients undergo change, or discoloration takesplace.

[0006] Therefore, various proposals have been made for solving thesedefects. For example, there are illustrated methods of coating powderyflavor or powder-formed flavor with an animal or vegetable hardened oil,a synthetic fat and oil, or a resin (Japanese Patent Publication No.12600/1970, Japanese Patent Laid-Open No. 92242/1974, Japanese PatentLaid-Open No. 313092/1995, Japanese Patent Laid-Open No. 152857/1992 andJapanese Patent Laid-Open No. 65850/1997) and a method of coating a coresubstance of a flavor oil-adsorbed dextrin with pullulan (JapanesePatent Laid-Open No. 47378/1996).

[0007] Recently, Japanese Patent Laid-Open No. 44878/2000 proposes touse as a coating material a fractionated yeast cell wall comprising ayeast cell residue obtained by removing soluble intracellularingredients from enzyme-treated yeast cells, or an acid-treated yeastcell fraction composed of a residue obtained by treating with an acidicaqueous solution a yeast cell residue prepared by removing solubleintracellular ingredients from enzyme-treated yeast cells, and thesefractionated yeast cell walls being commercially available. Althoughthis publication describes to incorporate a plasticizer in the coatingmaterial, it does not disclose to use as a coating material acombination of these fractionated yeast cell walls and at least onemember selected from the group consisting of viscous polysaccharides,oligosaccharides, hardened fats and oils, waxes, sugar alcohols andstarch hydrolyzates.

[0008] As is described above, various materials and methods have so farbeen proposed. However, coated powders obtained by these conventionalmethods have, to a greater or lesser degree, the problem that sufficientfilm is not formed around the core substance or that, even when acoating substance is used in combination, there is a limit as to heatresistance, oxidation stability, controlled-release properties or likefunctions. Thus, there have been eagerly desired a coated powder inwhich a core substance is sufficiently coated with a coating filmshowing excellently low hygroscopicity and excellent heat resistance andwhich shows excellent oxidation stability of core substance, resistanceto volatilization of flavor ingredients of the core substance,resistance to discoloration, and controlled-release properties of theingredients; and a coating material to be used for producing the coatedpowder having such excellent properties.

SUMMARY OF THE INVENTION

[0009] The present invention provides a coated powder in which a coresubstance is sufficiently coated with a coating film showing excellentlylow hygroscopicity and excellent heat resistance and which shows anexcellent oxidation resistance of the core substance, and a coatingmaterial to be used for producing the coated powder having suchexcellent properties.

[0010] The invention also provides a coated powder comprising a coresubstance containing therein a flavor which have, in addition to theabove-described various properties, more improved resistance ofvolatilization of the flavor ingredient, resistance to discoloration andcontrolled-release properties of the ingredient, and a coating materialto be used for producing the coated powder having such excellentproperties. Further, it provides a coated powder which, when added tofood, beverage or perfumy cosmetic and heat-treated, shows excellentflavor ingredient-keeping properties and which gives controlled releaseof flavor within the mouth upon uptake, can control the period of flavorretention, and shows excellent oxidation stability; and a coatingmaterial to be used for producing the coated powder having suchexcellent properties.

[0011] Still further, the invention provides food, beverage or perfumycosmetic containing the coated powder.

[0012] Yet further, the invention provides a process for producing thecoated powder.

[0013] As a result of intensive investigations to solve theabove-described problems, the inventors have found that a coated powderis excellent in various properties such as flavor-keeping properties,flavor release-controlling ability, and oxidation stability, when apowdery or granular core substance is coated with a coating materialcomprising (A)(a1) a fractionated yeast cell wall comprising a yeastcell residue obtained by removing soluble intracellular ingredients fromenzyme-treated yeast or (a2) an acid-treated yeast cell fractioncomprising a residue obtained by treating with an acidic aqueoussolution a yeast cell residue prepared by removing soluble intracellularingredients from enzyme-treated yeast cells, and removing solubilizedingredients therefrom (in the invention, both (a1) and (a2) beingreferred to as “fractionated yeast cell wall”) and (B) at least onemember selected from the group consisting of viscous polysaccharides,oligosaccharides, hardened fats and oils, waxes, sugar alcohols andstarch hydrolyzates, thus having completed the invention based on thefinding.

[0014] The present invention includes the following embodiments ofinvention.

[0015] (1) A coating material containing a fractionated yeast cell walland at least one member selected from the group consisting of viscouspolysaccharides, oligosaccharides, hardened fats and oils, waxes, sugaralcohols and starch hydrolyzates.

[0016] (2) The coating material as described in (1) described above,wherein the viscous polysaccharide is pullulan.

[0017] (3) The coating material as described in (1) described above,wherein the oligosaccharide is at least one member selected from thegroup consisting of trehalose, paratinose and raffinose.

[0018] (4) A coated powder composed of a core substance in a powdery orgranular form of 30 to 3000 μm in an average particle size coated with0.05 to 1.5 parts by weight of a coating material containing afractionated yeast cell wall and at least one member selected from thegroup consisting of viscous polysaccharides, oligosaccharides, hardenedfats and oils, waxes, sugar alcohols per 1 part by weight of the coresubstance.

[0019] (5) The coated powder as described in (4) described above,wherein the viscous polysaccharide is pullulan.

[0020] (6) The coated powder as described in (4) described above,wherein the oligosaccharide is at least one member selected from thegroup consisting of trehalose, paratinose and raffinose.

[0021] (7) The coated powder as described in one of (4) to (6) describedabove, wherein the core substance is a flavor composition, a colourmaterial, an acidity regulator, a seasoning, a sweetener, a spice, avitamin, a functional material or a mixture of two or more of them.

[0022] (8) The coated powder as described in (7) described above,wherein the core substance is a flavor composition.

[0023] (9) A food or beverage which contains the coated powder describedin one of (4) to (8) described above.

[0024] (10) A perfumy cosmetic which contains the coated powderdescribed in one of (4) to (8) described above.

[0025] (11) A process for producing a coated powder, which comprisesspraying a solution of a coating material containing a fractionatedyeast cell wall and at least one member selected from the groupconsisting of viscous polysaccharides, oligosaccharides, hardened fatsand oils, waxes, sugar alcohols and starch hydrolyzates against a coresubstance in a powdery or granular form of 30 to 3000 μm in an averageparticle size under stirring or in a fluidized state to thereby coat thecore substance with 0.05 to 1.5 parts by weight of the coating materialper 1 part by weight of the core substance.

DETAILED DESCRIPTION OF THE INVENTION

[0026] The invention is described in more detail below.

[0027] As the specific examples of the core substance to be used in theinvention, there are illustrated a powdery or granular flavorcomposition, colour material, acidity regulator, seasoning, sweetener,spice, vitamin, functional material or mixture thereof having an averageparticle size of 30 to 3000 μm. However, any substance that is solid atordinary temperatures may be used. In cases when the core substance is aflavor composition, the invention provides a coated powder showingbetter flavor-keeping properties and better controlled flavor release incomparison with flavor powders produced by conventional coating methods,thus a flavor composition being one of preferred core substances.

[0028] Additionally, the flavor composition to be used in the inventionas a core substance includes a flavor powder composition prepared byforming a flavor ingredient into a powdery form using an emulsifier, acarrier and the like, a flavor powder composition prepared by merelyspraying a flavor against sugar or the like to adsorb thereon, and aflavor material which itself is solid at ordinary temperatures.

[0029] The flavor ingredient of the flavor composition to be used in theinvention as a core substance includes any of conventionally knownflavor ingredients. Such flavor ingredient is exemplified by citrousflavors such as orange, lemon and grapefruit; fruit type flavors such asapple, banana, grape, peach, strawberry and pineapple; mint type flavorssuch as peppermint and spearmint; spice type flavors such as pepper,cinnamon, nutmeg and clove; nut type flavors such as vanilla, coffee,cocoa and hazelnut; tea type flavors such as black tea and green tea;meat or marine product type flavors such as beaf, chicken, salmon andcrab; and dairy type flavors such as milk and cheese. However, flavoringredients to be used in the invention are not limited only to these.

[0030] Some of the above-described flavor ingredients may be used in theform of essential oil or oleoresin as well as mixed flavors. Theseflavors may be either natural flavors or synthetic flavors. Typicalexamples of the synthetic flavor include citral, geraniol, 1-menthol andvanillin. These flavors may be a mixture in any mixing ratio.

[0031] In addition, as the flavor composition, there may be used powderproducts of extracts of coffee, black tea or dried bonito obtained bysupercritical fluid extraction, or natural fruit juices.

[0032] In using a colour material as the core substance material, everyconventionally known colours may be used as the colour material.Specific examples of the colour material include oil-soluble naturalcolours such as carotene, paprika colour, annatto colour and chlorophylland, further, natural colour materials such as turmeric colour, caramelcolour, cochineal colour and grape skin extract. These colour materialsare usually formed into powder using an emulsifier or a carrier to useas a core substance.

[0033] As the acidity regulator to be used as a core substance material,any of those which are generally used in foods may be used. Specificexamples of such known acidity regulators include citric acid, malicacid, ascorbic acid, succinic acid and fumaric acid. These acidityregulators may be used as powders such as crystalline or granular powdercomposed of them, or powders prepared from them using a carrier. Inaddition, acetic acid formed into a powder form may also be used as thecore substance.

[0034] As the sweetener to be used as a core substance material, any ofthose which have conventionally been used as sweeteners may be used.Typical examples of such sweeteners include sucrose, aspartame,paratinose, raffinose, trehalose, erythritol and xylitol. These are usedas the core substance in the form of particles or granules of sweetenersor in a powdery form using a carrier with the sweetener. Of thesesweeteners, those which are solid at ordinary temperatures arepreferred.

[0035] As the spice to be used as a core substance material, any ofthose which have conventionally been used as spices may be used.Examples of the spices include powders of natural spices such as pepper,clove and mace and blends thereof. In addition, powders prepared from aspice oil or oleoresin prepared by extracting effective ingredients fromthese spices, using an emulsifier and a carrier, and a powder preparedby merely spraying the spice against sugar or the like to adsorb thereonare also preferred as the core substance.

[0036] As vitamins to be used as core substance materials, there areillustrated, for example, vitamin A, vitamin C, vitamin D, vitamin K andvitamin P.

[0037] As functional materials to be used as core substance materials,there are illustrated, for example, powdered form of polyphenols ofperilla extract or buckwheat, propolis and royal jelly. As thefunctional materials, those which are solid at ordinary temperatures arepreferred, but any one that can be formed into a powder with the aid ofa carrier may also be used as the core substance.

[0038] As the fractionated yeast cell wall to be used in the inventionas one component of the coating material, any of those which aredescribed in Japanese Patent Laid-Open No. 44878/2000 may be usedregardless of the kind of yeast, presence or absence of acid treatment,and presence or absence of a plasticizer. In using for foods orbeverages, “Yeast Wrap” sold by Kirin Brewery Co., Ltd. is preferred inthe point that the resultant coating material has extremely low oxygenpermeability and moisture permeability.

[0039] Additionally, detailed descriptions on the method for obtainingthe fractionated yeast cell wall to be used in the invention as onecomponent of the coating material are omitted here since detaileddescriptions are given in Japanese Patent Laid-Open No. 44878/2000,herein incorporated by reference. For example, Japanese Patent Laid-OpenNo. 44878/2000 describes in Example 1 that a beer yeast slurry obtainedas a by-product from beer factories was subjected to centrifugalseparation at 4500 rpm for 10 minutes, the resultant slurry of livingyeast was suspended in water in a solid content of 5% by weight and,after allowing autolysis under the reaction conditions of 50° C. for 17hours, the suspension was again subjected to centrifugal separation tothereby obtain as fractionated yeast cell wall an autolysis residue fromwhich soluble intracellular ingredients have been removed.

[0040] As the thckening polysaccharides to be used in the invention incombination with the fractionated yeast cell wall, there are illustratedcarrageenan, carob bean gum and pullulan, with pullulan being preferredin the point of film-forming properties and heat resistance.

[0041] As the oligosaccharides, there are illustrated, for example,monosaccharides, disaccharides and trisaccharides, any of which may beused. Typical examples of the oligosaccharides include xylose,galactose, maltose, trehalose, paratinose and raffinose, with trehalose,paratinose and raffinose being preferred in the point of lowhygroscopicity and physical and chemical stability of showing noreducing ability or markedly low reactivity.

[0042] As the hardened fats and oils, any of those fats hardened andoils which have a melting point of 40° C. or higher than that may beused. As examples of hardened fats and oils to be preferably used in theinvention, there are illustrated hardened fats and oils obtained byhydrogenation-treating food-grade liquid vegetable oils such as rapeseed oil, soybean oil, cotton seed oil, safflower oil, sunflower oil,palm oil, coconut oil, olive oil, sesami oil, rice oil, corn oil andpeanut oil, and hydrogenated products of beef tallow, lard andfish-and-whale oil.

[0043] As the waxes, solid esters composed of a higher fatty acid and ahigher primary alcohol suffice, and examples of the waxes include ricebran wax, carnauba wax, whale wax and bees wax.

[0044] As the sugar alcohols, any of glycerol, xylitol, sorbitol,paratinit, maltitol, erythritol, mannitol and lactitol may preferably beused since they are acid-resistant and heat-resistant, do not colored byMaillard reaction and have excellent workability as a coating material.Of these, erythritol, mannitol and lactitol are more preferred due totheir low hygroscopicity.

[0045] The starch hydrolyzate means dextrin, but hydrolysis of starchfinally decomposes it to glucose. Degree of starch decomposition isrepresented by DE value (Dextrose Equivalent), which shows a percentageof direct reducing sugar in terms of glucose in the solids. Variousproperties of dextrin can be presumed using the DE value as anindication. In the invention, starch hydrolyzates of 20 to 50 in DEvalue are preferred. Kind of starting starch does not matter as long asthe DE value of a particular starch hydrolyzate falls within this range.

[0046] The coating material is used in an amount of preferably 0.05 to1.5 parts by weight per 1 part by weight of a core substance. If used ina less amount than this range, the coating material would fail tosufficiently coat the core substance such as a flavor powder whereas, ifused in a more amount than is necessary, there would be obtainedfunctionally unfavorable results when the resultant coated powder isadded to, for example, foods or beveradges to impart flavor to finalproducts. In the present invention, combined use of one or more membersselected from among viscous polysaccharides, oligosaccharides, hardenedfats and oils, waxes and sugar alcohols and the starch hydrolyzateprovides a coated powder more excellent in coating properties, oxidationstability, heat resistance, sustained and controlled flavor-releasingproperties in comparison with the case of using a fractionated yeastcell wall not containing them as the coating material.

[0047] To illustrate the range of the amount of these materials to beused in combination with the fractionated yeast cell wall by referenceto typical materials, the viscous polysaccharides such as pullulan areused in an amount of preferably 0.0001 to 5.0 parts by weight, morepreferably 0.001 to 4.0 parts by weight based on 1 part by weight of thefractionated yeast cell wall. The oligosaccharides such as trehalose areused in an amount of preferably 0.01 to 5.0 parts by weight, morepreferably 0.1 to 4.0 parts by weight, the sugar alcohols such asglycerin are used in an amount of preferably 0.0001 to 0.5 parts byweight, more preferably 0.001 to 0.3 parts by weight, and starchhydrolyzates such as cyclodextrin are used in an amount of preferably0.0001 to 5.0 parts by weight, more preferably 0.001 to 4.0 parts byweight based on 1 part by weight of the fractionated yeast cell wall. Ifthe amounts are less than the lower limits described above, effects bythe combined use with the fractionated yeast cell wall might not beobtained. On the other hand, if more than the upper limits, noadditional effects can be obtained with respect to the viscouspolysaccharides, oilgosaccharides and starch hydrolyzates, thus suchamounts exceeding the upper limits being economically useless and, withrespect to materials classified as sugar alcohols, a step for dryingthem requires the upper limits.

[0048] In addition, the combined use of the fractionated yeast cell wallwith at least one of the viscous polysaccharides and oligosaccharidesprovide a coated powder having a particularly enhanced oxidationstability. Thus, a coated powder having the functions of sufficientoxidation stability, heat resistance, controlled-release properties, andthe like can be prepared by coating a core substance with a combinationof a natural coating material composed of fractionated yeast cell walland at least one member selected from the group consisting of theviscous polysaccharides, oligosaccharides, hardened fats and oils,waxes, sugar alcohols and starch hydrolyzates.

[0049] As a method for coating a core substance with the coatingmaterial of the invention, any method can be employed that has so farbeen employed for coating a core substance with a coating material. Forexample, the coated powder of the invention can be produced by sprayingthe coating material of the invention to a stirred or fluidized coresubstance. Of the known coating methods, a method of conducting thecoating while feeding the core substance in one direction in a largeamount at a high speed with the aid of an up-current according to theWarster coating method in which a core substance is kept in a state offluidized bed, and a coating material solution is sprayed upward fromthe bottom of the coating vessel is preferred. However, the coatingmethod of the invention is not limited to this method. The coatingmaterial of the invention is sprayed against the fluidized bed usuallyin a state of being suspended in a mixed solvent composed of water orboth water and an organic solvent. In using the hardened fats and oilsor waxes, they are dissolved, the fractionated yeast cell wall issuspended therein, and the resulting suspension is sprayed against thefluidized bed. Therefore, as the coating apparatus, a fluidized-bed,granulating and drying coater is preferred. As such fluidized-bed,granulating and drying coater, there may be illustrated as a preferredone Multiplex model MP-01 manufactured by Powerex Co., Ltd. Dryingtemperature upon coating is properly decided depending upon kind of coresubstance, composition of the coating material, amount of coating, andkind of a solvent used. Drying is usually conducted at about 30° C. withhardened fats and oils and waxes or at about 50 to 90° C. with othermaterials. In addition, drying period is also properly decided dependingupon drying temperature, kind of core substance, composition of thecoating material, amount of coating and kind of a solvent used. Further,thickness of the coating material around the core substance is properlydecided depending upon kind of the core substance and use of the coatedpowder.

[0050] The coated powder of the invention is used preferably in variousfoods and beverages. As examples of such foods and beverages, there areillustrated a wide variety of products of liquid beverages such ascoffee, black tea, cocoa, alcoholic drinks, soft drinks and fruitdrinks; various powdered beverages such as instant coffee; confectionerysuch as candy, chewing gum, tableted confections and chocolate; bakeryproducts such as cookie and bread; Japanese confectionery; pastry suchas cake; desserts such as yogurt and ice cream; dairy products such ascheese; meat and marine products such as ham, boiled fish paste andmilled food; and cooked foods adapted for a microwave oven (frozenfoods, retort foods).

[0051] For example, in cases when the coated powder is a powderedflavor, it is added to foods or beverages in an amount of desirably 0.05to 5.0% by weight, preferably 0.5 to 3.0% by weight based on the foodsor beverages, though the amount greatly changes depending upon kind ofthe powdered flavor or kind of food or beverage to which it is added.Addition is conducted in a known manner.

[0052] The coated powder obtained by the invention is also used forvarious perfumy products such as various cosmetics, aromatics andsanitary goods. To specifically illustrate these perfumy products, thereare illustrated a wide variety of products: various cosmetics such aswashing cosmetics such as soap, shampoo and hair rinse, cosmetics forhair such as hair dye and hair tonic; skin care cosmetics such as cream,lotion, eau de cologne and pack, makeup cosmetics such as face powder,foundation and cheek rouge, fragrant cosmetics such as perfume, suntanor sunscreen cosmetics, lip cosmetics such as lipstick and lip cream,mouth cosmetics such as tooth paste or powder and mouth wash, and bathcosmetics; aromatics such as deodorant and indoor aromatic; sanitarymaterials such as disinfectant and insecticide; and others such asbleaching agent, softener, detergent for food and washing detergent.

[0053] In adding the coated powder of powdered flavor to the perfumyproducts, it is added in an amount of preferably 0.05 to 30.0% byweight, though the amount greatly changes depending upon kind of thepowdered flavor or kind of perfumy product to which it is added.Addition of the coated powder is conducted in a known manner.

[0054] The invention is described in more detail by reference toExamples which, however, do not limit the invention in any way.

EXAMPLE 1

[0055] 80 g of menthol flavor was formed into a powder according to aknown method (spray drying) using 320 g of gum Arabic (content ofsolids: 30%) as a carrier to prepare a menthol flavor-containing powderhaving an average particle size of 100 μm.

[0056] As a coating material, 2030 g of a solution was prepared byadding 190 g (in terms of solids) of a fractionated yeast cell wall(Yeast Wrap; made by Kirin Brewery Co., Ltd.) and 10 g of pullulan towater. The above-described menthol flavor-containing powder was coatedusing this solution as a coating solution and using a coating machine,Multiplex model MP-01 (made by Powrex Co., Ltd.). The coating wasconducted using 2030 g of the coating solution per 400 g of the coresubstance of menthol flavor-containing powder under the conditions of70° C. in feed gas temperature, 40° C. in exhaust temperature and 4g/min in coating solution-feeding rate, to thereby produce a mentholflavor-containing powdery product. Additionally, the amount of coatingmaterial used in Example 1 was 0.50 part by weight per 1 part by weightof the core substance.

EXAMPLES 2 To 5

[0057] Menthol flavor-containing powdery products of Examples 2 to 5were produced in the same manner as in Example 1 except for changing theamounts of fractionated yeast cell wall and pullulan as shown inTable 1. Additionally, the amount of coating material used in eachExample was 0.50 parts by weight (Examples 2 to 4) or 2.0 part by weight(Example 5) per 1 part by weight of the core substance.

COMPARATIVE EXAMPLE 1

[0058] A menthol flavor-containing product (average particle size: 100μm) was prepared in the same manner as in Example 1. A mentholflavor-containing powdery product coated with a coating material wasproduced in the same manner as in Example 1 using this product as a coresubstance except for using 12 g of the same fractionated yeast cell wall(Yeast Wrap; made by Kirin Brewery Co., Ltd.) and not using pullulan asthe coating material.

COMPARATIVE EXAMPLE 2

[0059] A menthol flavor-containing powdery product of ComparativeExample 2 was produced in the same manner as in Example 1 except forchanging the amounts of the fractionated yeast cell wall and pullulan asshown in Table 2.

[0060] Formulations of the core substance and the coating materials usedin Examples 1 to 5 are shown in Table 1, and that used in ComparativeExamples 1 and 2 are shown in Table 2. TABLE 1 Ex. 1 Ex. 2 Ex. 3 Ex. 4Ex. 5 Core Substance Flavor 80 80 80 80 80 Menthol flavor Carrier 320320 320 320 320 Gum Arabic (solid content: 30%) Coating MaterialFractionated 190 180 80 40 720 yeast cell wall (a) Pullulan (b) 10 20120 160 80 (b)/(a) 0.053 0.11 1.5 4.0 0.11

[0061] TABLE 2 Com. Com. Ex. 1 Ex. 2 Core Flavor Menthol flavor 80  80Sub- Carrier Gum arabic 320  320 stance (solid content: 30%) CoatingMaterial Fractionated 12 200 yeast cell wall (a) Pullulan (b) — —(b)/(a) — —

EXAMPLE 6

[0062] (Functional Evaluation Test using Chewing Gum)

[0063] The menthol flavor-containing, coated powdery product obtained inExample 1 was added to a chewing gum matrix composed of 20 parts byweight of gum base, 66 parts by weight of powder sugar and 14 parts byweight of corn syrup in such amount that 1.0% of the flavor ingredientwas incorporated (i.e., 1.0% of menthol was incorporated based on thechewing gum matrix). This flavored chewing gum matrix was kneaded atabout 40° C. for 10 minutes, spread, and formed into 3 g sheet gums. Thethus obtained sheet gums were taken as samples 1 of the invention andwere subjected to the following functional test by special panels.Results thus obtained are shown in Table 3.

[0064] (Evaluation Test by Special Panels)

[0065] Functional test was conducted by 5 special panels. Evaluation wasconducted in terms of flavor-lasting properties.

[0066] The sample chewing gums were chewed for 5 minutes, and flavorgiven off was compared with time, evaluation being conducted accordingto the following 4 grades. Evaluation results were shown in terms ofnumber of panels for respective grades.

[0067] (Standard for Functional Evaluation of Chewing Gum)

[0068] A: Flavor did not last, and poorly balanced with dissolution ofsugar component of the chewing gum.

[0069] B: Flavor was given off at a common level.

[0070] C: Although lasted sufficiently, flavor was poorly balanced withdissolution of sugar component of the chewing gum.

[0071] D: Flavor lasted excellently, and well balanced with dissolutionof sugar component of the chewing gum.

EXAMPLES 7 TO 10

[0072] Sheet gums were produced and subjected to the evaluation test byspecial panels in the same manner as in Example 6 except for using eachof the menthol flavor-containing, coated powdry products obtained inExamples 2 to 5 in place of the menthol flavor-containing, coatedpowdery product obtained in Example 1 to prepare samples 2 to 5 inaccordance with the invention. Results thus obtained are shown in Table3.

COMPARATIVE EXAMPLES 3 AND 4

[0073] Sheet gums were produced and subjected to the evaluation test byspecial panels in the same manner as in Example 6 except for using eachof the menthol flavor-containing, coated powdry products obtained inComparative Examples 1 and 2 in place of the menthol flavor-containing,coated powdery product obtained in Example 1 to prepare comparativesamples 1 and 2. Results thus obtained are shown in Table 3. TABLE 3Functional Evaluation A B C D Sample of the 0 1 0 4 invention 1 Sampleof the 0 3 0 2 invention 2 Sample of the 0 2 0 3 invention 3 Sample ofthe 0 1 0 4 invention 4 Sample of the 0 0 5 0 invention 5 Comparativesample 1 3 2 0 0 Comparative sample 2 4 1 0 0

[0074] As is apparent from Table 3, samples of the invention all showedexcellent flavor-lasting properties, whereas comparative samples 1 and 2not using pullulan showed poor flavor-lasting properties, andcomparative sample 2 containing an increased amount of Yeast rap poorlygave off flavor, lacked balance with dissolution time of the sugarcomponent of the chewing gum and lacked delicious taste. Additionally,even when the fractionated yeast cell wall was used in combination withpullulan, use of an exess amount of the coating material as in thesample 5 of the invention resulted in insufficient balance with theperiod of dissolution of the sugar component, though flavor-lastingproperties were obtained.

EXAMPLE 11

[0075] A lemon flavor-containing, coated powdery product having anaverage particle size of 80 μm was produced in the same manner as inExample 1 except for using lemon flavor in place of menthol flavor andusing paratinose in place of pullulan. Additionally, formulations of thecore substance and the coating material are shown in Table 4. The amountof used coating material was 0.50 part by weight per 1 part by weight ofthe core substance. The thus obtained lemon flavor-containing, coatedpowdered product was referred to as sample 6 of the invention and wassubjected to abuse text according to the following evaluation test.Results of the evaluation are shown in terms of number of panels forrespective grades.

[0076] (Functional Evaluation Test on Lemon Flavor)

[0077] The lemon flavor-containing, coated powdered product wassubjected to abuse text at 60° C. for 5 weeks. Functional evaluation wasconducted by 5 special panels using a 0.1% aqueous solution of thecoated powder, with rating degree of deterioration of lemon-like flavorin the following three levels.

[0078] (Standard of Functional Evaluation of Lemon-like Flavor)

[0079] A: Lemon-like flavor was deteriorated.

[0080] B: Lemon-like flavor was given off at an ordinary level.

[0081] C: Lemon-like flavor was retained at an excellent level.

COMPARATIVE EXAMPLE 5

[0082] A lemon flavor-containing, coated powdery product was produced inthe same manner as in Example 1 except for not using pullulan in thecoating material and using 12 g of the same fractionated yeast cell wall(made by Kirin Beer Co., Ltd.; Yeast rap) as in Example 11.Additionally, formulations of the core substance and the coatingmaterial are shown in Table 4. The thus obtained lemonflavor-containing, coated powdery product was referred to as comparativesample 3, and was subjected to the same deterioration test as in Example11. Results thus obtained are shown in Table 5. TABLE 4 Com. Ex. 11 Ex.5 Core Flavor Lemon flavor 80 80 Sub- Carrier Gum arabic 320 320  stance(solid content: 30%) Coating Material Fractionated 190 12 yeast cellwall (a) Parationose (c) 10 — (c)/(a) 0.053 —

[0083] TABLE 5 Functional Evaluation A B C Sample 6 of the 0 0 5invention Comparative 5 0 0 sample 3

[0084] As is apparent from Table 5, comparative sample 3 not usingparatinose in combination underwent deterioration of lemon-like flavor,whereas sample 6 of the invention using paratinose in combination showedmarkedly excellent lemon-like flavor-lasting properties.

EXAMPLE 12

[0085] A butter flavor-containing coated powdery product (averageparticle size: 120 μm) was produced in the same manner as in Example 1except for using butter flavor in place of menthol flavor. Additionally,formulations of the core substance and the coating material are shown inTable 6. The amount of coating material used in Example 12 was 0.50 partby weight per 1 part by weight of the core substance.

EXAMPLE 13

[0086] (Functional Evaluation Test Using Baked Confection (Cookie)

[0087] Formulation of cookie matrix Weak flour 48 parts by weightShortening 30 parts by weight Water 20 parts by weight Sugar  1 part byweight Salt  1 part by weight

[0088] According to the above formulation, shortening was first placedas a fat-and-oil component in a mixer, and was stirred at a rate of 60to 80 rpm to thereby introduce and distribute air therein, followed byadding thereto sugar and stirring. Then, water was added thereto, andthe mixture was mixed so as to make the whole mixture uniform, followedby mixing with weak flour and salt to prepare a cookie dough. This doughwas separated into 20 g portions, and the butter flavor-containingcoated powdery product obtained in Example 12 was added to each of theportions so that the content of the flavor became 0.2% based on thedough, followed by sufficient stirring. After molding each portion,molded portions were baked in a 150° C. oven for 20 minutes to producecookies. The cookies were referred to as sample 7 of the invention andwere subjected to the following functional test by special panels.Results thus obtained are shown in Table 7. Results of the evaluationwas shown in terms of number of the panels for respective grades.

[0089] (Evaluation Test by Special Panels)

[0090] Functional test was conducted by 5 special panels. Evaluation wasconducted in terms of flavor-lasting properties.

[0091] The sample cookies were bit for 5 minutes in the mouth, andbutter flavor given off upon swallowing down and flavor-lastingproperties were compared, evaluation being conducted according to thefollowing 3 grades.

[0092] (Standard for Functional Evaluation of Butter Flavor)

[0093] A: Flavor did not last at all.

[0094] B: Flavor was given off at a common level.

[0095] C: Flavor lasted at an extremely excellent level.

COMPARATIVE EXAMPLE 6

[0096] A butter flavor-containing coated powdery product (averageparticle size: 120 μm) was produced in the same manner as in Example 12except for not using pullulan in the coating material and using 12 g offractionated yeast cell wall (Kirin Brewery Co., Ltd.; Yeast Wrap) asthe coating material. Additionally, formulations of the core substanceand the coating material are shown in Table 6.

COMPARATIVE EXAMPLE 7

[0097] Cookies were produced and evaluated by special panels in the samemanner as in Example 13 except for using the butter flavor-containingpowdery product prepared in Comparative Example 6 as butterflavor-containing powdery product and referring the thus obtainedcookies as comparative sample 4. Results thus obtained are shown inTable 7. TABLE 6 Com. Ex. 12 Ex. 6 Core Flavor Butter flavor 80  80 Sub-Carrier Gum arabic 320  320 stance (solid content: 30%) Coating MaterialFractionated 190 12 yeast cell wall (a) Pullulan (b) 10 — (b)/(a) 0.053—

[0098] TABLE 7 Functional Evaluation A B C Sample 7 of the 0 1 4invention Comparative 3 2 0 sample 4

[0099] As is apparent from Table 7, comparative sample 4 not usingpullulan showed deteriorated flavor-lasting properties in comparisonwith sample 7 of the invention using pullulan.

EXAMPLE 14

[0100] 80 g of grapefruit flavor was formed into a powder according tospray drying method using 320 g of gum arabic (content of solids: 30%)as a carrier to prepare a grapefruit flavor-containing powder having anaverage particle size of 150 μm.

[0101] As a coating material, 2030 g of a solution was prepared byadding 96 g (in terms of solids) of a fractionated yeast cell wall(Yeast Wrap; made by Kirin Brewery Co., Ltd.) and 24 g of trehalose towater. The above-described grapefruit flavor-containing powder wascoated using this solution as a coating solution and using a coatingmachine, Multiplex model MP-01 (made by Powrex Co., Ltd.). The coatingwas conducted using 2030 g of the coating solution per 400 g of the coresubstance of grapefruit flavor-containing powder under the conditions of70° C. in feed gas temperature, 40° C. in exhaust temperature and 4g/min in coating solution-feeding rate, to thereby produce a grapefruitflavor-containing powdery product. Additionally, formulations of thecore substance and the coating material are shown in Table 8. The amountof coating material used was 0.30 part by weight per 1 part by weight ofthe core substance.

[0102] The thus obtained grapefruit flavor-containing, coated powderyproduct was referred to as sample 8 of the invention and was subjectedto abuse test according to the following functional evaluation test.Results of the evaluation are shown in Table 9. The evaluation resultsare shown in terms of number of panels for respective scores.

[0103] (Functional Evaluation Test on Grapefruit Flavor)

[0104] The grapefruit flavor-containing, coated powdered product wassubjected to abuse text at 60° C. for 5 weeks. Functional evaluation wasconducted by 5 special panels using a 0.1% aqueous solution of thecoated powder, with rating degree of deterioration of grapefruit-likeflavor in the following three levels.

[0105] (Standard of functional evaluation of grapefruit-like flavor)

[0106] A: Grapefruit-like flavor was deteriorated.

[0107] B: Grapefruit-like flavor was given off at an ordinary level.

[0108] C: Grapefruit-like flavor was retained at an excellent level.

EXAMPLE 15

[0109] A grapefruit flavor-containing, coated powdery product wasproduced in the same manner as in Example 14 except for usingcyclodextrin in place of trehalose to obtain a grapefruitflavor-containing powdery product (average particle size: 150 μm).Additionally, formulations of the core substance and the coatingmaterial are shown in Table 8.

[0110] The thus obtained grapefruit flavor-containing, coated powderyproduct was referred to as sample 9 of the invention, and was subjectedto the same deterioration test as in Example 14. Results thus obtainedare shown in Table 9.

COMPARATIVE EXAMPLE 8

[0111] A grapefruit flavor-containing powdery product was produced inthe same manner as in Example 14. A grapefruit flavor-containing coatedpowdery product (average particle size: 150 μm) was produced in the samemanner as in Example 14 using this powdery product except for not usingtrehalose and using 120 g of the same fractionated yeast cell wall(Kirin Brewery Co., Ltd.; Yeast Wrap) as in Example 14. Additionally,formulations of the core substance and the coating material are shown inTable 8.

[0112] The thus obtained grapefruit flavor-containing, coated powderyproduct was referred to as comparative sample 5, and was subjected tothe same deterioration test as in Example 14. Results thus obtained areshown in Table 9.

EXAMPLE 16

[0113] (Functional Evaluation Test Using Baked Confection (Cookie)

[0114] Cookies were produced in the same manner as in Example 13 exceptfor using the grapefruit flavor-containing powdery product obtained inExample 14 in place of the butter flavor-containing powdery product. Thecookies were referred to as sample 10 of the invention and weresubjected to the evaluation test by special panels as in Example 13.Results thus obtained are shown in Table 10.

EXAMPLE 17 AND COMPARATIVE EXAMPLE 9

[0115] Cookies were produced in the same manner as in Example 13 exceptfor using the grapefruit flavor-containing powdery products produced inExample 15 and Comparative Example 8, respectively, as the grapefruitflavor-containing powdery product. The thus obtained cookies werereferred to as sample 11 of the invention and comparative sample 6 andwere subjected to the evaluation test by special panels as in Example13. Results thus obtained are shown in Table 10.

[0116] (Standard of Functional Evaluation of Grapefruit-like Flavor)

[0117] A: Grapefruit-like flavor did not remain at all.

[0118] B: Grapefruit-like flavor remained at an ordinary level.

[0119] C: Grapefruit-like flavor remained at an excellent level. TABLE 8Com. Ex. 14 Ex. 15 Ex. 8 Core Flavor Grapefruit 80 80 80 Sub- flavorstance Carrier Gum arabic 320 320 320 (solid content: 30%) CoatingMaterial Fractioned 96 96 120 yeast cell wall (a) Trehalose (d) 24 — —Cyclodextrin (e) — 24 — (d)/(a) or 0.25 0.25 — (e)/(a)

[0120] TABLE 9 Functional Evaluation A B C Sample 8 of the 0 0 5invention Sample 9 of the 0 2 3 invention Comparative 5 0 0 sample 5

[0121] TABLE 10 Functional Evaluation A B C Sample 10 of the 0 1 4invention Sample 11 of the 0 2 3 invention Comparative 0 4 1 sample 6

[0122] It is apparent from Tables 9 and 10 that flavor-containingpowders showing excellent flavor-maintaining properties andflavor-lasting properties by using as a coating material a combinationof trehalose or cyclodextrin and the fractionated yeast cell wall.

EXAMPLE 18

[0123] 120 g of citric acid as an acidity regulator was formed into apowder according to spray drying method using 280 g of dextrin (contentof solids: 95%) as a carrier to prepare a powder having an averageparticle size of 50 μm.

[0124] As a coating material, 2030 g of a solution was prepared byadding 180 g (in terms of solids) of a fractionated yeast cell wall(Yeast Wrap; made by Kirin Brewery Co., Ltd.) and 20 g of pullulan towater. The above-described acidity regulator-containing powder wascoated using this solution as a coating solution and using a coatingmachine, Multiplex model MP-01 (made by Powrex Co., Ltd.). The coatingwas conducted using 2030 g of the coating solution per 400 g of the coresubstance of acidity regulator-containing powder under the conditions of70° C. in feed gas temperature, 40° C. in exhaust temperature and 4g/min in coating solution-feeding rate, to thereby produce an acidityregulator-containing powdery product. Additionally, formulations of thecore substance and the coating material are shown in Table 11. Theamount of coating material used was 0.50 part by weight per 1 part byweight of the core substance.

EXAMPLE 19

[0125] A spice-containing, coated powdery product was produced in thesame manner as in Example 18 except for using 400 g of black pepperpowder having an average particle size of 250 μm as a core substance inplace of the acidity regulator-containing powder. Additionally,formulations of the core substance and the coating material are shown inTable 11. The amount of coating material used was 0.50 part by weightper 1 part by weight of the core substance.

EXAMPLE 20

[0126] A vitamin C-containing, coated powdery product was produced inthe same manner as in Example 18 except for using 400 g of vitamin Cpowder having an average particle size of 40 μm as a core substance inplace of the acidity regulator-containing powder. Additionally,formulations of the core substance and the coating material are shown inTable 11. The amount of coating material used was 0.50 part by weightper 1 part by weight of the core substance. TABLE 11 Ex. 18 Ex. 19 Ex.20 Core Acidity Citric acid 120 — — Sub- regu- stance lator Spice Blackpepper — 400 — powder Vitamin Vitamin C — — 400 powder Carrier Dextrin(solid 280 — — content: 95%) Coating Material Fractionated 180 180 180yeast cell wall (a) Pullulan (b) 20 20 20 (b)/(a) 0.11 0.11 0.11

EXAMPLE 21

[0127] 180 g of dextrin and 100 g of lactose, which were both carriers,were mixed and gradually added dropwise to 120 g of liquid cheeseflavor, followed by further stirring. After uniformly mixing the flavor,the mixture was sieved to prepare a cheese flavor powder having anaverage particle size of 500 μm.

[0128] As a coating material, 2030 g of a solution was prepared byadding 96 g (in terms of solids) of a fractionated yeast cell wall(Yeast wrap; made by Kirin Brewery Co., Ltd.) and 24 g of trehalose towater. The above-described cheese flavor-containing powder was coatedusing this solution as a coating solution and using a coating machine,Multiplex model MP-01 (made by Powrex Co., Ltd.). The coating wasconducted using 2030 g of the coating solution per 400 g of the coresubstance of acidity regulator-containing powder under the conditions of70° C. in feed gas temperature, 40° C. in exhaust temperature and 4g/min in coating solution-feeding rate, to thereby produce a cheeseflavor-containing powdery product. Additionally, formulations of thecore substance and the coating material are shown in Table 12. Theamount of coating material used was 0.3 part by weight per 1 part byweight of the core substance. TABLE 12 Core Flavor Cheese flavor 120Sub- Carrier Lactose 100 stance Dextrin 180 Coating MaterialFractionated 96 yeast cell wall (a) Trehalose (d) 24 (d)/(a) 0.25

EXAMPLE 22

[0129] 200 g of fine granulated sugar and 164 g of dextrin, which wereboth carriers, were mixed under heating to obtain a molten product. Tothis was added 36 g of orange flavor and, when the mixture becameuniform, it was added to an extruder having an extrusion plate. Afterextrusion, the extruded product was dried to prepare an orange extrusionflavor having an average particle size of 1000 μm.

[0130] As a coating material, 2030 g of a solution was prepared byadding 180 g (in terms of solids) of a fractionated yeast cell wall(Yeast wrap; made by Kirin Brewery Co., Ltd.) and 20 g of pullulan towater. The above-described orange flavor-containing powder was coatedusing this solution as a coating solution and using a coating machine,Multiplex model MP-01 (made by Powrex Co., Ltd.). The coating wasconducted using 2030 g of the coating solution per 400 g of the coresubstance of orange extrusion flavor under the conditions of 70° C. infeed gas temperature, 40° C. in exhaust temperature and 4 g/min incoating solution-feeding rate, to thereby produce a coated orangeextrusion flavor. Additionally, formulations of the core substance andthe coating material are shown in Table 13. The amount of coatingmaterial used was 0.50 part by weight per 1 part by weight of the coresubstance. TABLE 13 Core Flavor Orange flavor 36 Sub- Carrier Finegranulated 200 stance sugar Dextrin 164 Coating Material Fractionated180 yeast cell wall (a) Pullulan (b) 20 (b)/(a) 0.11

[0131] As has been described in detail hereinbefore, the inventionprovides a coated powder comprising a core substance of aflavor-containing composition which, when used to impart flavor tofoods, beverages or perfumy cosmetics, does not undergo deterioration ordisappearance of flavor in spite of heat treatment, which gives offflavor in a controlled manner of gradual and lasting release within themouth upon uptake, and which shows an excellent oxidation stability. Inaddition, when other substances than the flavor composition are used asthe core substance, the coating material of the invention provides goodcoating properties, and the resultant coated powder shows excellenthygroscopicity resistance, oxidation stability and heat resistance.

[0132] While the invention has been described in detail and withreference to specific embodiments thereof, it will be apparent to oneskilled in the art that various changes and modifications can be madetherein without departing from the spirit and scope thereof.

[0133] This application is based on Japanese patent applications No.2000-159675 filed on May 30, 2000 and No. 2001-92589 filed on Mar. 28,2001, the entire contents thereof being hereby incorporated byreference.

What is claimed is:
 1. A coating material comprising a fractionatedyeast cell wall and at least one member selected from the groupconsisting of viscous polysaccharides, oligosaccharides, hardened fatsand oils, waxes, sugar alcohols and starch hydrolyzates.
 2. The coatingmaterial as described in claim 1, wherein the viscous polysaccharide ispullulan.
 3. The coating material as described in claim 1, wherein theoligosaccharide is at least one member selected from the groupconsisting of trehalose, paratinose and raffinose.
 4. A coated powdercomprising a core substance in a powdery or granular form of 30 to 3000μm in an average particle size having been coated with 0.05 to 1.5 partsby weight of a coating material comprising a fractionated yeast cellwall and at least one member selected from the group consisting ofviscous polysaccharides, oligosaccharides, hardened fats and oils,waxes, sugar alcohols per 1 part by weight of said core substance. 5.The coated powder as described in claim 4, wherein the viscouspolysaccharide is pullulan.
 6. The coated powder as described in claim4, wherein the oligosaccharide is at least one member selected from thegroup consisting of trehalose, palatinose and raffinose.
 7. The coatedpowder as described in one of claims 4 to 6, wherein the core substanceis a flavor composition, a colour material, an acidity regulator, aseasoning, a sweetener, a spice, a vitamin, a functional material or amixture of two or more of them.
 8. The coated powder as described inclaim 7, wherein the core substance is a flavor composition.
 9. A foodor beverage composition which comprises the coated powder described inone of claims 4 to
 8. 10. A perfumy cosmetic composition which comprisesthe coated powder described in one of claims 4 to
 8. 11. A process forproducing a coated powder, which comprises spraying a solution of acoating material comprising a fractionated yeast cell wall and at leastone member selected from the group consisting of viscouspolysaccharides, oligosaccharides, hardened fats and oils, waxes, sugaralcohols and starch hydrolyzates against a core substance in a powderyor granular form of 30 to 3000 μm in an average particle size understirring or in a fluidized state to thereby coat the core substance with0.05 to 1.5 parts by weight of the coating material per 1 part by weightof said core substance.